Vietnamese-Style Caramel Pork
Sticky, sweet and salty caramelised pork steaks served over fluffy rice with tender pak choi.
Ingredients
1 ½ tbsp groundnut oil250ml
500g pork shoulder steaks, sliced500g
2 shallots, finely chopped300g
1 tbsp grated fresh ginger100g
1 red chilli, chopped60g
75g soft brown sugar500g
1 tbsp fish sauce150ml
2 tsp chilli sauce250ml
4 spring onions, sliced1 bunch
300g steamed jasmine rice to serve500g
2 heads pak choi, halved to serve2 pack
Method
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £9.89 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£18.56 est. · serves 4